Entree: Mongolia – National Cuisine – бантан ➤ bantan (Hearty Mongolian soup of small wheat-dough pieces cooked in a simple mutton broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) mutton shoulder or lamb, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 cups (1.9 L) water or low-sodium beef/mutton broth
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 tbsp (30 ml) rendered mutton fat, butter, or vegetable oil
- 1.5 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1.5 cups (190 g) all-purpose flour
- 3/4 tsp (4 g) fine salt for the dough
- 3/4 cup (180 ml) warm water, more as needed for dough
- 2 green onions, thinly sliced for garnish
- Optional: 1 tbsp (15 g) melted butter to finish

Instructions

1. Heat the fat in a heavy pot over medium-high heat. Add the mutton pieces and brown on all sides, about 6–8 minutes.
2. Add the chopped onion and sauté until softened, about 4 minutes. Season with 1 tsp (5 g) of the salt and the pepper.
3. Pour in the 8 cups (1.9 L) water or broth, bring to a boil, then reduce heat and simmer, covered, until the meat is tender, about 45–60 minutes.
4. While the broth simmers, make the dough: combine the 1.5 cups (190 g) flour and 3/4 tsp (4 g) salt in a bowl. Gradually add the 3/4 cup (180 ml) warm water and mix to form a soft, pliable dough; knead briefly until smooth. If too dry, add water 1 tbsp (15 ml) at a time.
5. On a lightly floured surface, roll the dough into a rope about 1/2-inch (1.2 cm) thick and pinch or cut into small pieces (pea to marble size). Alternatively, tear small pieces by hand.
6. When the meat is tender, bring the broth to a gentle boil and add the dough pieces in batches so they do not clump. Reduce heat to a simmer and cook until the dough is cooked through and tender, 10–15 minutes.
7. Taste and adjust seasoning with the remaining salt. Stir in sliced green onions and a tablespoon of melted butter if using for extra richness.
8. Ladle hot bantan into bowls and serve immediately as a hearty main.